Serves 6-8 people
I've also tried a version of this recipe in which I put herbed butter under the skin of the chicken. It was even better! For the herbed butter, I just mixed up a stick of butter with the chopped poultry herbs
2 whole chickens, giblets removed and wings tucked under
4 garlic cloves, minced
1 red bell pepper, diced
1/2 loaf of crusty french bread, in crouton size pieces
2 carrots, in big pieces
2 zucchinis, in big pieces
1 pound of baby potatoes, cut in half
1 onion, diced
1 bag of poultry herbs, chopped (available at Superstore. I believe it has rosemary, thyme, sage and parsley) or dry herbs
2 tablespoons of dried rosemary
2 tablespoons of olive oil
Salt and pepper
1. After cleaning the chicken, season very liberally with salt, pepper, and the poultry herbs. (Make sure to get the inside cavity too.)
2. While the chicken is marinading, heat a saute pan with a little bit of oil and add the garlic, onion, bell peppers and the french bread. Season well with salt and pepper and a little bit of thyme, if desired. Squeeze some lemon juice over the mixture and let cool before stuffing the chicken.
3. Preheat the oven to 375 degrees Fahrenheit
4. Toss the carrots and potatoes with the olive oil, rosemary, and salt and pepper. Place them in the bottom of a roasting pan.
5. Stuff the chicken with the bell pepper mixture and tie the thighs together for even cooking and to keep the stuffing from falling out.
6. Place the chicken on top of the vegetables in the bottom of the roasting pan.
7. Bake for approximately 2 hours. You will know that it's cooked when the juices run clear (not bloody) and when the thickest part of the meat (the thigh) is cooked.
8. In the last 15 minutes of cooking, throw in the zucchini (and make sure to toss it in the oils/juices at the bottom of the pan, otherwise they'll dry out..